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Creamy Rhubarb Cheesecake Bars Recipe with Tangy Sour Cream Topping

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These creamy rhubarb cheesecake bars feature a tangy sour cream topping that balances the tart rhubarb compote and smooth cheesecake filling, all on a buttery graham cracker crust. Perfect for a refreshing spring or summer dessert that’s easy to make and crowd-pleasing.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 12 full sheets)
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 2 cups fresh rhubarb, chopped into ½-inch pieces
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • 16 ounces (450g) cream cheese, softened
  • ¾ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons all-purpose flour
  • 1 cup sour cream (full fat)
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Make the Rhubarb Compote: In a small saucepan, combine chopped rhubarb, ½ cup sugar, vanilla extract, and lemon juice. Cook over medium heat, stirring occasionally, until rhubarb breaks down and mixture thickens slightly, about 10 to 12 minutes. Set aside to cool.
  2. Prepare the Crust: Preheat oven to 325°F (163°C). In a medium bowl, mix graham cracker crumbs, ¼ cup sugar, and melted butter until combined. Press mixture firmly into bottom of an 8×8-inch baking pan. Bake for 10 minutes, then remove and let cool slightly.
  3. Make the Cheesecake Filling: Using a mixer, beat softened cream cheese until smooth. Add ¾ cup sugar and beat until incorporated. Beat in eggs one at a time, then add vanilla extract and flour. Mix just until combined.
  4. Assemble the Base Layer: Pour half of cheesecake filling over baked crust and spread evenly. Dollop rhubarb compote over filling in spoonfuls and gently swirl with a knife or skewer for marbled effect. Pour remaining cheesecake filling on top and smooth out.
  5. Initial Bake: Bake bars at 325°F (163°C) for 25 to 30 minutes until edges are set but center jiggles slightly. Do not overbake.
  6. Prepare the Sour Cream Topping: While bars bake, whisk together sour cream, 2 tablespoons sugar, and vanilla extract in a small bowl.
  7. Add Topping and Final Bake: Remove bars from oven and spread sour cream mixture evenly on top. Return to oven and bake for another 10 minutes.
  8. Cool and Chill: Let bars cool to room temperature, then refrigerate for at least 4 hours or overnight to set.
  9. Serve: Cut into squares and serve chilled or at room temperature.

Notes

Use room temperature cream cheese and eggs to avoid lumps and cracks. Do not overmix the filling after adding eggs. Swirl rhubarb compote gently for a marbled effect. Tent with foil if sour cream topping bubbles too much during final bake. Chill bars thoroughly for best texture and flavor melding. For gluten-free option, substitute graham cracker crumbs with almond flour or gluten-free crumbs. For dairy-free, use plant-based cream cheese and coconut yogurt topping.

Nutrition

Keywords: rhubarb cheesecake bars, sour cream topping, rhubarb dessert, cheesecake bars, easy dessert, spring dessert, summer dessert

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